Food Science Flashcards
What is Conduction
heat energy is transferred by direct contact;
What is Convection
- when particles with heat energy in a liquid/gas move & take the place of particles with less heat
What is Radiation
- heat transfer transmitted through space by waves. (no direct contact )
What is Simmer
- cooking method just below bolling point while bubbling gently
What is meant by Poach
- cooking method by submerging in a liquid, such as water, milk, stock or wine. At a low temperature
What is Blanch
- part cooked in boiling water, removed, & plunged into Iced/cold water to halt cooking (fruit/veg).
What is meant by denature
Denature - a process where proteins lose the structure, by application of heat, acid or external stress
What is meant by elasticity
Elasticity - ‘stretchiness’ - the ability to resume its normal shape after being stretched /compressed;.
What is meant by marinate
Marinate - to put meat/fish in a sauce for a period of time - add flavour & makes the protein more tender
What is meant by coagulation
Coagulation- when denatured proteins join together, changing from aliquid to a solid
What is Maillard
Maillard reaction- chemical reaction between protein & sugar that gives browned food its distinctive flavour.
What is meant by gelatinisation
Gelatinisation - when starch molecules swell and burst to thicken a sauce
What is meant by suspension
Suspension- Is when a solid is held in a liquid. The solid may sink if the mixture is not stirred
What is meant by gel
Gel - when a gelatinisated sauce sets on cooling useful in desserts such as custard.
What is meant by dextrinisation
Dextrinisation - the browning of starch foods by dry heat - the breakdown of starch into dextrin’s
What is meant by caramelisation
Caramelisation - the browning of sugar, resulting in a sweet nutty flavour and brown colour.
What is meant by plasticity
Plasticity - how easily a fat can be spread. I.e. Butter compared to oil.
What is meant by emulsion
Emulsion - mixture of oil and water which do not mix.
What is a emulsifier
Emulsifier - an addition to an emulsion which enables the oil and liquid to be mixed.
What is aeration
Aeration- air added to a mixture to make it lighter i.e. Meringue, cake sponge, yeast in bread
What is shortening
Shortening - adding fat to flour, coating the flour to make it crumbly.
What is PH
pH - how acidic or alkali a food is.
What is enzymic browning
Enzymic browning - chemical process (browning) which occurs in fruits & vegetables by an enzyme in oxygen.
What is a raising agent
Raising agent - something added to a food to create gas bubbles which makes a food rise. i.e. Baking powder.
What is fermentation
Fermentation-process where yeast converts sugar, present in the flour, into carbon dioxide & alcohol. Bread rising.
What are chemical rasining agents
